While COGNAC can only be made in the Cognac region of France, BRANDY can be made everywhere, OCHRE can only be made by Bass & Flinders Distillery and what a better way to enjoy it than by the fireplace with a few of our favourite local provisions.
Enjoying OCHRE by the fire is as comforting as a big wooly blanket, warming you up from the inside out and to lengthen the experience and amplify the joy, pair your drink with cheese and chocolate.
We’ve tried several pairings with OCHRE which turned into a long grazing session with this wonderful drink by the fire. Roasted Almonds and Pistachios worked perfectly with OCHRE. We then progressed to the superb Chicken Liver Pate‘ by Red Hill Kitchen, a classic combination to nibble on with a crusty baguette. An Aged Cheddar like Bay Of Fires from Tasmania, Comte‘ or Gruyere from the the French Alps are the natural choice as their bite blends beautifully with the carameli notes of Brandys. However we couldn’t go past ‘Chelsea Blue’ by Boatshed Cheese. Best describes as a young Stilton, this cheese’s blue richness and smooth texture was a beautiful contrast match to OCHRE. It’s Yin and Yang, Salted Caramel Juxtaposition made in heaven. If you want a Dessert Cheese kind of experience, Brillat Savarin is the one for you. A delicate white mould rind triple cream from Burgundy that intensifies the creaminess and richness of your Brandy in one devine mouthful.
And of course, no evening by the fire should be finished without chocolate. We love keeping it local and the perfect last pairing to OCHRE was a few slices of dark chocolate covered oranges by Flinders Produce Artisan Chocolate which enhanced OCHRE’s complexities of Cinnamon, Vanilla and Caramel notes.
Doctor’s prescribe a weekly session by the fire.